Directions

Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes

For the Asian Vinaigrette:

Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled.

For the Lemongrass Chicken:

Add all ingredients in re-sealable bag. Add the chicken and let marinate for 4 to 24 hours.

Remove from marinade. Skewer chicken onto sugar cane skewers and place onto preheated grill. Grill on both sides until marked and cooked through. Place the skewers onto a serving platter and squeeze 1/2 lemon over the finished chicken. Garnish with chopped peanuts and scallions.